http://i45.tinypic.com/2u63gqd.jpg
http://i45.tinypic.com/fw57if.jpg
http://i46.tinypic.com/nfjsk9.jpg

I know that #1 and #3 are fork and knife. Duh.

Fork: Cast aluminum made in Italy. Very light and strong. The
times are quite substantial and the backs of them come to a sharp
point, unlike any other forks I've seen. Great for shredding meats
and incorporating flour and shortening. It would also cut sheets of
pasta into ribbons, I suspect. I'm wondering if this fork has a
special use in the Italian kitchen.

Knife: Almost too narrow to be a fish fillet or boner. And a
filleting knife would never be serrated. Bakelite handle, "Henry's
Stainless". All the hits for that phrase show the same knife
selling on ebay. Perhaps it was just short-lived design.

Thingy: The onoy one that is a true mystery. Stamped "EckoFlint
Stainless", full tang w/1" curved serrated blade.

-sw

"Sqwertz" > wrote in message ...
| http://i45.tinypic.com/2u63gqd.jpg
| http://i45.tinypic.com/fw57if.jpg
| http://i46.tinypic.com/nfjsk9.jpg
|
| I know that #1 and #3 are fork and knife. Duh.
|
| Fork: Cast aluminum made in Italy. Very light and strong. The
| times are quite substantial and the backs of them come to a sharp
| point, unlike any other forks I've seen. Great for shredding meats
| and incorporating flour and shortening. It would also cut sheets of
| pasta into ribbons, I suspect. I'm wondering if this fork has a
| special use in the Italian kitchen.
|
| Knife: Almost too narrow to be a fish fillet or boner. And a
| filleting knife would never be serrated. Bakelite handle, "Henry's
| Stainless". All the hits for that phrase show the same knife
| selling on ebay. Perhaps it was just short-lived design.
|
| Thingy: The onoy one that is a true mystery. Stamped "EckoFlint
| Stainless", full tang w/1" curved serrated blade.

It is a grapefruit knife. After the fruit is cut in half, the curved blade
is pushed up and down between the rind and the fruit, loosening
the fruit from the rind. Then the individual pieces of grapefruit are
separated from the membranes and the grapefruit, with loose pieces
of fruit in original shape, is served.
http://www.surlatable.com/product/id/154410.do

pavane

On Sat, 30 Jan 2010 14:21:40 -0600, Sqwertz >
wrote:

>http://i45.tinypic.com/2u63gqd.jpg
>http://i45.tinypic.com/fw57if.jpg
>http://i46.tinypic.com/nfjsk9.jpg
>
>I know that #1 and #3 are fork and knife. Duh.
>
>Fork: Cast aluminum made in Italy....

Looks like an aluminum "Granny fork."

>Knife: Almost too narrow to be a fish fillet or boner. And a
>filleting knife would never be serrated. Bakelite handle, "Henry's
>Stainless".

This is a fruit knife. See
http://www.rubylane.com/shops/capric.../item/RL003391

>Thingy: The onoy one that is a true mystery. Stamped "EckoFlint
>Stainless", full tang w/1" curved serrated blade.

Grapefruit knife.

-- Larry

On Sat, 30 Jan 2010 19:24:46 -0500, wrote:

> On Sat, 30 Jan 2010 14:21:40 -0600, Sqwertz >
> wrote:
>
>>http://i45.tinypic.com/2u63gqd.jpg
>>http://i45.tinypic.com/fw57if.jpg
>>http://i46.tinypic.com/nfjsk9.jpg

OK, grapefruit knife it is. My first thought was some sort of
citrus sectioner, but I didn't know there was such a thing as a
actual grapefruit knife.

The knife I'm still not convinced it's a "fruit knife" (whatever
that is). It doesn't match any other pictures of fruit knives.
Then again I don't see anything that differentiates fruit knives
from any other serrated knife.

Which leaves the fork. Granny fork? Granny would have a hard time
getting her mouth open wide enough for this fork. And then her
dentures would get pretty scratched up.

I meant to post this to RFC where I know some Italians hang out, so
I'm crossposting it there now.

Fork: Cast aluminum made in Italy. Very light and strong. The
times are quite substantial and the backs of them come to a sharp
point, unlike any other forks I've seen. Great for shredding meats
and incorporating flour and shortening. It would also cut sheets of
pasta into ribbons, I suspect. I'm wondering if this fork has a
special use in the Italian kitchen.

-sw

On Sat, 30 Jan 2010 20:20:52 -0600, Sqwertz >
wrote:

>The knife I'm still not convinced it's a "fruit knife" (whatever
>that is). It doesn't match any other pictures of fruit knives.
>Then again I don't see anything that differentiates fruit knives
>from any other serrated knife.

The long, thin, curved blade doesn't differentiate it?

http://www.amazon.com/Pedrini-Fruit-...4913866&sr=8-1

http://www.amazon.com/Rösle-12760-Ro...913866&sr=8-16

http://www.amazon.com/Birds-Fruit-Ca...913958&sr=8-28

http://www.amazon.com/Kom-001A-Fruit...913958&sr=8-31

Here are some other styles of fruit knives:

http://www.amazon.com/Fruit-Vegetabl...914016&sr=8-47

http://www.amazon.com/Schrade-Sample...4914078&sr=8-3

I have one similar to the one in your picture, same blade with a
walnut handle. We also have one like the final link above (long,
thin, straight blade folding knife) which we carry in our travel kit
for general use. They're fruit knives. But then you probably wouldn't
believe pictures of them, either.

-- Larry

On Jan 30, 8:20*pm, Sqwertz > wrote:
> On Sat, 30 Jan 2010 19:24:46 -0500, wrote:
> > On Sat, 30 Jan 2010 14:21:40 -0600, Sqwertz >
> > wrote:
>
> >>http://i45.tinypic.com/2u63gqd.jpg
> >>http://i45.tinypic.com/fw57if.jpg
> >>http://i46.tinypic.com/nfjsk9.jpg
>
> OK, grapefruit knife it is. *My first thought was some sort of
> citrus sectioner, but I didn't know there was such a thing as a
> actual grapefruit knife.
>
> The knife I'm still not convinced it's a "fruit knife" (whatever
> that is). *It doesn't match any other pictures of fruit knives.
> Then again I don't see anything that differentiates fruit knives
> from any other serrated knife.
>
> Which leaves the fork. *Granny fork? *Granny would have a hard time
> getting her mouth open wide enough for this fork. *And then her
> dentures would get pretty scratched up.
>
> I meant to post this to RFC where I know some Italians hang out, so
> I'm crossposting it there now.
>
> Fork: Cast aluminum made in Italy. *Very light and strong. *The
> times are quite substantial and the backs of them come to a sharp
> point, unlike any other forks I've seen. *Great for shredding meats
> and incorporating flour and shortening. It would also cut sheets of
> pasta into ribbons, I suspect. I'm wondering if this fork has a
> special use in the Italian kitchen.
>
> -sw

>
>
The yellow knife looks like what I've seen and used called a 'tomato'
knife. No clue about the other one.

On Sat, 30 Jan 2010 22:21:12 -0800 (PST), itsjoannotjoann
> wrote:

>On Jan 30, 8:20*pm, Sqwertz > wrote:
>> On Sat, 30 Jan 2010 19:24:46 -0500, wrote:
>> > On Sat, 30 Jan 2010 14:21:40 -0600, Sqwertz >
>> > wrote:
>>
>> >>http://i45.tinypic.com/2u63gqd.jpg
>> >>http://i45.tinypic.com/fw57if.jpg
>> >>http://i46.tinypic.com/nfjsk9.jpg
>>
>> OK, grapefruit knife it is. *My first thought was some sort of
>> citrus sectioner, but I didn't know there was such a thing as a
>> actual grapefruit knife.
>>
>> The knife I'm still not convinced it's a "fruit knife" (whatever
>> that is). *It doesn't match any other pictures of fruit knives.
>> Then again I don't see anything that differentiates fruit knives
>> from any other serrated knife.
>>
>> Which leaves the fork. *Granny fork? *Granny would have a hard time
>> getting her mouth open wide enough for this fork. *And then her
>> dentures would get pretty scratched up.
>>
>> I meant to post this to RFC where I know some Italians hang out, so
>> I'm crossposting it there now.
>>
>> Fork: Cast aluminum made in Italy. *Very light and strong. *The
>> times are quite substantial and the backs of them come to a sharp
>> point, unlike any other forks I've seen. *Great for shredding meats
>> and incorporating flour and shortening. It would also cut sheets of
>> pasta into ribbons, I suspect. I'm wondering if this fork has a
>> special use in the Italian kitchen.
>>
>> -sw
>
>>
>>
>The yellow knife looks like what I've seen and used called a 'tomato'
>knife. No clue about the other one.

The yellow handled knife with the offset thin serrated blade is a
melon knife, it's used to separate the rind from sections of melon...
so technically it is a fruit knife because it does seem to have a ***
blade....

That knife that folks think is a grapefruit knife is actually only one
half of a grapefruit knife, it's the part that removes the membrane
from any citrus sections. But the more universal grapefruit knife has
a curved blade and is used to both separate the pulp from rind and
also removes the individual membranes... it looks like this:
http://www.surlatable.com/product/id...4-000423bb4e79

That little knife also seems to have a single scalloped edge
(grapefruit/citrus knives always have a serrated/sawtooth edge) so
that is very likely a knife canners use to remove the pit from cling
peaches.

I seriously doubt that oddball aluminum fork is a kitchen/food prep
tool... besides it being of reactive material heat would quickly
travel up its very conductive aluminum handle necessitating use of a
hot pad. Granny forks are almost always of stainless steel, or carbon
steel, and always have a wooden, bakelite, or some sort of insulating
handle. If it's made in Italy it's very probably some sort of manure
fork. LOL

On Sun, 31 Jan 2010 11:36:09 -0500, brooklyn1
> wrote:

>I seriously doubt that oddball aluminum fork is a kitchen/food prep
>tool... besides it being of reactive material heat would quickly
>travel up its very conductive aluminum handle necessitating use of a
>hot pad. Granny forks are almost always of stainless steel, or carbon
>steel, and always have a wooden, bakelite, or some sort of insulating
>handle....

These days, there are a number of Granny forks made in other
materials, including some for use with non-stick cookware.

-- Larry

On Sun, 31 Jan 2010 11:36:09 -0500, brooklyn1 wrote:

>>> >>http://i45.tinypic.com/2u63gqd.jpg
>>> >>http://i45.tinypic.com/fw57if.jpg
>>> >>http://i46.tinypic.com/nfjsk9.jpg

> That knife that folks think is a grapefruit knife is actually only one
> half of a grapefruit knife, it's the part that removes the membrane
> from any citrus sections.

That makes no sense at all. Why would the blade be curved for that?
I really don't think it's either. The blade is too curved to be of
any use on a grapefruit. Grape? Yes. But Grapefruit? No.

> I seriously doubt that oddball aluminum fork is a kitchen/food prep
> tool...

Do you know of any other uses for a fork?

-sw

In article >,
Sqwertz > wrote:

> Fork: Cast aluminum made in Italy. Very light and strong. The
> times are quite substantial and the backs of them come to a sharp
> point, unlike any other forks I've seen. Great for shredding meats
> and incorporating flour and shortening. It would also cut sheets of
> pasta into ribbons, I suspect. I'm wondering if this fork has a
> special use in the Italian kitchen.
>
> -sw

Cool fork! Perhaps it is a pastry blending fork. My first thought was
simply a large meat fork for serving -- I have a couple but not with
sharp on the back of the tines.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller; Pirohy, January 25, 2010
The Pirohy Princess is in the Kitchen

Melba's Jammin' wrote:

> Cool fork! Perhaps it is a pastry blending fork. My first thought was
> simply a large meat fork for serving -- I have a couple but not with
> sharp on the back of the tines.


I don't know if it was designed to be a pastry blending fork but it sure
looks like the one I use for pastry. The knife in the middle looks like
what I always thought was a grapefruit knife, though I have not seen one
for sale for years.

"Dave Smith" > wrote in message
m...
> Melba's Jammin' wrote:
>
>> Cool fork! Perhaps it is a pastry blending fork. My first thought was
>> simply a large meat fork for serving -- I have a couple but not with
>> sharp on the back of the tines.
>
>
> I don't know if it was designed to be a pastry blending fork but it sure
> looks like the one I use for pastry.

I looked on the web and did not find a fork like that. I'd like to have
one. The ones I found did not have the sharpened rear part of the tines. I
did see some forks with widely spaced tines for mixing (they refer to
beating eggs), but as a utensil for cutting fat into flour when making
pastry, this one seems ideal. Where do we buy them?

In article > ,
says...
>
> Melba's Jammin' wrote:
>
> > Cool fork! Perhaps it is a pastry blending fork. My first thought was
> > simply a large meat fork for serving -- I have a couple but not with
> > sharp on the back of the tines.
>
>
> I don't know if it was designed to be a pastry blending fork but it sure
> looks like the one I use for pastry. The knife in the middle looks like
> what I always thought was a grapefruit knife, though I have not seen one
> for sale for years.

What fork? Too much snippage of the posts.. Geeze guys, let's not go
overboard

Scotty

On Sun, 31 Jan 2010 07:37:56 -0600, Melba's Jammin' wrote:

> In article >,
> Sqwertz > wrote:
>
>> Fork: Cast aluminum made in Italy. Very light and strong. The
>> times are quite substantial and the backs of them come to a sharp
>> point, unlike any other forks I've seen. Great for shredding meats
>> and incorporating flour and shortening. It would also cut sheets of
>> pasta into ribbons, I suspect. I'm wondering if this fork has a
>> special use in the Italian kitchen.
>
> Cool fork! Perhaps it is a pastry blending fork. My first thought was
> simply a large meat fork for serving -- I have a couple but not with
> sharp on the back of the tines.

Two votes for pastry fork. That's what I think, too (3 votes).
That why I mentioned it being good for blending shortening/flour.
It's strong, has a wide stance, and has those sharp undersides to
the tines.

-sw

"Sqwertz" > wrote in message
...
> On Sun, 31 Jan 2010 07:37:56 -0600, Melba's Jammin' wrote:
>
>> In article >,
>> Sqwertz > wrote:
>>
>>> Fork: Cast aluminum made in Italy. Very light and strong. The
>>> times are quite substantial and the backs of them come to a sharp
>>> point, unlike any other forks I've seen. Great for shredding meats
>>> and incorporating flour and shortening. It would also cut sheets of
>>> pasta into ribbons, I suspect. I'm wondering if this fork has a
>>> special use in the Italian kitchen.
>>
>> Cool fork! Perhaps it is a pastry blending fork. My first thought was
>> simply a large meat fork for serving -- I have a couple but not with
>> sharp on the back of the tines.
>
> Two votes for pastry fork. That's what I think, too (3 votes).
> That why I mentioned it being good for blending shortening/flour.
> It's strong, has a wide stance, and has those sharp undersides to
> the tines.
>
> -sw

Me four. It's a pastry blending fork.

Jinx

Sqwertz wrote:
>
> Fork: Cast aluminum made in Italy. Very light and strong. The
> times are quite substantial and the backs of them come to a sharp
> point, unlike any other forks I've seen. Great for shredding meats
> and incorporating flour and shortening. It would also cut sheets of
> pasta into ribbons, I suspect. I'm wondering if this fork has a
> special use in the Italian kitchen.

I believe that fork is a kneading tool. My Nucoa
kneading tool for mixing color into white margarine
has ridges on the backs of the tines, just like
your fork. It's possible your fork was intended
specifically for that purpose. (Though, of course,
that wouldn't prevent it from being used for other
similar purposes.)

Sqwertz > wrote in message
...
> http://i45.tinypic.com/2u63gqd.jpg
> http://i45.tinypic.com/fw57if.jpg
> http://i46.tinypic.com/nfjsk9.jpg
>
> I know that #1 and #3 are fork and knife. Duh.
[snip]

I use a similar fork serving green salads. I got a couple from my Sainted
Mother(tm). The center knife is a grapefruit knife. The long, skinny
yellow-handled blade is a fruit knife, for rind fruit.

The Ranger

On 1/30/2010 3:21 PM, Sqwertz wrote:
> http://i45.tinypic.com/2u63gqd.jpg
> http://i45.tinypic.com/fw57if.jpg
> http://i46.tinypic.com/nfjsk9.jpg
>
> I know that #1 and #3 are fork and knife. Duh.
>
> Fork: Cast aluminum made in Italy. Very light and strong. The
> times are quite substantial and the backs of them come to a sharp
> point, unlike any other forks I've seen. Great for shredding meats
> and incorporating flour and shortening. It would also cut sheets of
> pasta into ribbons, I suspect. I'm wondering if this fork has a
> special use in the Italian kitchen.
>
I have one of those forks - it is used for making pastry. Check the
King Arthur Flour website - they used to stock them in aluminium, but
last time I saw them, they were being offered in stainless steel.